Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to make a special dish, lemon poppy seed muffins. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Sprinkle with sugar and poppy seeds, if desired. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
Lemon Poppy Seed Muffins is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Lemon Poppy Seed Muffins is something which I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can cook lemon poppy seed muffins using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Lemon Poppy Seed Muffins:
- Get Muffins :
- Prepare 1 3/4 cups all purpose flour
- Make ready 1 1/2 tbsp. poppy seeds
- Take 1 tsp. baking powder
- Take 1 tsp. baking soda
- Take 1/2 tsp. salt
- Take 1/2 cup unsalted butter, softened to room temperature
- Take 3/4 cup granulated sugar
- Get 1 1/2 tsp. vanilla extract
- Make ready 1/2 cup sour cream (or Greek yogurt) at room temperature
- Take 2 large eggs, at room temperature
- Get Zest and juice from 2 lemons (about 2 tbsp. juice)
- Make ready 1/4 cup milk, at room temperature
Whisk flour, sugar, poppy seeds, baking powder, baking soda, and salt together in a large bowl. In a separate bowl, whisk yogurt, lemon zest, and eggs until smooth. Lemony lemon poppy seed muffins with a sweet glaze. Delicate and decadent, these tangy Lemon Poppy Seed Muffins-studded with tiny black bits and coated in a sticky-sweet glaze that makes you crave for more!.
Instructions to make Lemon Poppy Seed Muffins:
- Preheat the oven to 425°F. Grease a 12 count standard size muffin tin or line with parchment liners and set it aside. For these muffins, I definitely recommend the parchment liners, because these like to stick to the muffin tin.
- In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda and salt. Set this aside.
- In a large bowl, use a hand mixer or a stand mixer fitted with a paddle attachment to beat the butter on high speed until it is smooth and creamy, about a minute. Then add the sugar and beat on high speed until they are fully creamed together, about 2 minutes. Add the eggs, sour cream and vanilla extract and beat until combined.
- Add the dry ingredients to the wet and beat on low speed until just barely combined. Then add the lemon zest, lemon juice and milk and beat on low speed until just combined.
- Pour out the batter into the prepared muffin tins, filling them all the way to the top. Bake at 425°F for 5 minutes, then keep the muffins in the oven, but lower the temperature to 350°F for 13-15 additional minutes, or until a toothpick inserted into the centers comes out clean. Allow them to cool in the pan for 10 or so minutes, then remove them to a wire rack to cool completely.
- Store in an airtight container for 3-4 days and enjoy!
I read once that " Cupcakes are muffins that believed in miracles! ", but I think these Lemon Poppy Seed Muffins are pretty close to miraculous and can hold their own against any cupcake! Light, luscious, lemony flavor fills every bite. In a large bowl, whisk together flour, salt, baking powder, and bicarbonate of soda. These lemon poppy seed muffins are probably my favorite muffins. Lemon Poppy Seed Muffins are a quick & easy breakfast recipe for the whole family.
So that is going to wrap it up for this exceptional food lemon poppy seed muffins recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
